Roasted Beets and Citrus with Feta

This recipe balances the earthy sweetness of roasted beets with tangy citrus for a salad worthy of hot-weather consumption.

Ingredients

4 Servings

vinaigrette

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons finely grated orange peel

2 teaspoons finely grated grapefruit peel

1 teaspoon honey

1/3 cup extra-virgin olive oil

salad

4 2 1/2-inch-diameter unpeeled beets, tops trimmed

1 tablespoon olive oil

1 6-ounce bag baby spinach

2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes

2 oranges, all peel and pith cut away, segments cut from between membranes

3/4 cup crumbled feta cheese (4 ounces)

1/4 cup chopped fresh chives

Preparation

ACTIVE: 1 min

vinaigrette

Whisk vinegar, mustard, citrus peels, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.

salad

Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. Place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.